Crystal River current. [volume] (Crystal, Colo.) 1886-18??, 1887-07-23
HOUSEHOLD HINTS.



Take dozen large potatoes, and
many more if new potatoes are used,
after steaming or DO ling them peel
them hot into largo dish with n good
quarter of II pound Of fresh butter; salt,
pepper and glass of rich sweet milk,
mash them until the butter be well mix
cd and melted and the whole is free
from Jumps. Thickly butter a baking
dish; then put in the potatoes; smooth
the top. Bake in the oven. When the
top is a yellow st-brown and forms a
crust, serve.
POTATOES EN- sALADE.
Boil, peel and slice some potatoes,
and season them with oil, vinegar, salt.
pepper and fine herbs; in place of oil
butter NAV ba used; mix in, if you like,
some gherkins cut into slices, ancho.
vies and capers.
POTATOES WITH CREAM.
Boil. peel and slice the potatoes. put
good piece of butter in stewpan, add.
ing a spoonful of flour. salt. pepper, or
little grated nutmeg. some parsley
and Gives chopped finely, and mix tho
whole together; then add glass oil
cream; set the sauce over the fire and
STIR it until it bo:ls; then put in the
sliced potatoes. boil up and serve very
hot
POTATOES A LA MAITRE D'HoTEL.
Boil the potatoes and peel them, cut
them into slices. and then put them
into stewpan with fresh butter, pars-
ley and Gives chopped up. salt, pepper
and dash of vinegar: warm them up
and serve; in place of butter oil may
be used, if the pottoes are very small
they need not be sliced in the receipts
where slic.ng is directed.
BAKED MACARONI.
Throw some clean macaroni into
boiling water; when it is soft and
swollen take it off the fro and pour in
little cold water to prevent its boil
ing any more. Take out the macaroni
and drain it quickly. mix with it a
quarter of a pound of cheese to a pound
of macaroni. You can mix the cheese
half of each; always have good cheese;
more cheese can be used II the cheese
d. is mild. Season with pepper and
salt, put it into buttered dish, put in
bits OF butter among the macaroni.
Put some grated cheese on top and
brown in the oven.
POTATOES A LA PoLoNAIsR.
Boil some potatoes. peal them; il
large. slice them. if very small it is not
ACOCooahJs w bIcIll up III u WulG0
caper sauce or with picked gherkins,
cut into lice AS substitute for capers.
BECHAMEL.
A simple bechamcl is made by put
ting lump of fresh butter into d sauce
pan, when it bo;ls add glass of sweet
m TX into which spoonful of -four has
been beaten, stir the sauce to keep il
smooth. remove from the fire. It lie
then fit for warning up any thing in. 1t
h best to let it boil slowly and strain
IT,. A fine bcchamel is seasoned with
iDc herbs, celery, essence of mush-
rooms, and is male of cream instead of
milk. 1t is stra ned.
GoosEBEHsY PUDDING.
Make paste of flour and beei-suei
chopped fine. five well-beaten eggs,
half nutmeg grated. little ginger
and spice and some salt; roll out the
paste. put it into cloth. fill it with
eonseberries and sugar and let it boil
three hours. This is an English recipe.
GoosEBERRY TARrs.
Prepare pic paste. as ght as con-
venicnt cover the bottom of it with
powdered sugar. then place alternately
a layer of p chled and washed goose.
berries and one OF sugar. Bake II
of an hour.
- AUNT. JENNY's ROLLS.
Take three p.uts of warm water in
which some peeled Irish potatoes have
been boiled, strain your water add Ia.
blespoonful of butter or lard. one teacup-
full of-warm yeast; thicken it with flour
to make a dough. Let it stand to rise,
then work into rolls. Let it stand to
rise fifteen or twenty minutes then bake
about thrce-quar:ers Of an hour. You
can make this into loavcs. rs it is q
good bread recipe.
VEGETABLE OYSTER CAKE.
Select good. largs-sizc,l oyster plant
roots. CRATE them and add m Tx and
flour sufficient to make stiff batter,
about gill OF grated oyster plant,
two eggs. nespint of milk, and flour
to make Il batter. and salt. Drop it by
tablespoonfuls into hot lard. Fry till
brnwn,